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2. Sauté the Vegetables:
- In the same skillet, add the chopped onion and bell pepper. Sauté for 3-4 minutes, until the vegetables are softened and slightly caramelized. Add the garlic powder, paprika, oregano, salt, and pepper, and cook for another minute. Remove from heat.
3. Prepare the Pie Crust:
- Preheat your oven to 375°F (190°C). Roll out one of the pie crusts and place it into a 9-inch pie dish. Press the crust into the dish and trim any excess dough from the edges. Set aside.
4. Make the Filling:
- In a large mixing bowl, whisk together the eggs and milk (or heavy cream) until well combined. Add the cooked sausage and sautéed vegetables to the mixture, followed by the shredded Monterey Jack and cheddar cheese. Stir until everything is evenly distributed.
5. Assemble the Pie:
- Pour the sausage and cheese filling into the prepared pie crust. Use a spatula to spread it evenly, making sure the filling is distributed across the entire crust.
6. Add the Top Crust:
- Unroll the second pie crust and place it over the top of the filling. Press the edges together to seal, trimming any excess crust. Use a fork to crimp the edges and create a decorative border. Cut a few small slits in the top of the crust to allow steam to escape while baking.
7. Bake the Pie:
- Place the pie in the oven and bake for 30-40 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
8. Let the Pie Cool:
- Once the pie is baked, remove it from the oven and let it cool for about 10 minutes before slicing. This will allow the filling to set and make it easier to serve.
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